Gluten-Free Breakfast Muffins

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 GF Sausage Cheddar Breakfast Muffins 

Gluten-free quick breads and muffins make mornings feel special at our house. We're fans of savory muffins packed with chicken sausage or turkey bacon, flavored with onions, chives and chili and topped with a sprinkling of cheese. They are different every time depending on whether there is shredded cheddar or Parmesan or pepper jack on hand. The one thing they do have in common is the basic muffin made with Pamela's Baking Mix. I keep it on hand for quick breads, muffins or pancakes. There are times when I will blend gluten-free whole grain flours for my own combinations and times when I wake up and just want a quick muffin to serve to the family. One of the other tricks I use is my collection of baking pans. Just varying the shapes of gluten-free baked goods makes them fun.  My favorite lately has been the muffin top pan that makes wide flat muffins. That's what I used for these, but a regular pan will work too.

Gluten-Free Sausage Cheddar Breakfast Muffin Tops 

1 ½ cups Pamela’s Baking Mix

1 cup milk

1 egg

3 chicken breakfast sausages, diced

1/2 cup sharp cheddar, shredded

½ tsp dried diced onion

2 Tbs chives, snipped

1/8 tsp garlic powder

1/8 tsp red chili flakes

pinch of chipotle chili powder

Preheat oven to 350. Mix ingredients together (reserve half the cheese to top the muffins) and divide into greased muffin top pan. Bake 13-15 minutes or until nicely golden brown. Yields 6 muffin tops or large muffins. Baking time will be longer for regular muffins as the flat muffin tops bake quickly which is one of the reasons I like them for this recipe.

Kim at Cook It Allergy Free has some of my favorite gluten-free muffin ideas and she has an app for iPhones and iPads that can substitute ingredients in recipes according to your dietary requirements and food sensitivities. I've made Kim's Banana Cranberry Muffins several times and love the moist dense muffin with two kinds of cranberries. Ali at The Whole Life Nutrition Kitchen makes a gluten-free and dairy-free teff muffin and Carrot Raisin Buckwheat Muffins. I use the Pamela's Baking Mix for a pumpkin muffin top for breakfast or snacks and a pumpkin cheesecake muffin top for a more decadent coffee break.